Description
Product Overview
Sourced from the high-altitude gardens of Fengqing, the 2026 Early Spring Mi Xiang Jin Luo represents the pinnacle of craftsmanship. The dry leaves are tightly curled and shimmering with golden down, releasing a rich fragrance of malt and honey. Upon brewing, the liquor is a brilliant, clear gold. The flavor profile is defined by a striking initial sweetness and a thick, smooth texture, finishing with a persistent floral-honey resonance. It is a robust tea, maintaining its elegance and depth through ten or more infusions.
Sensory Profile
-
Appearance: Distinctive, oily golden curls. Once unfurled, the spent leaves are plump, tender, and exhibit high resilience.
-
Aroma: A powerful bouquet of maltose and honey, accompanied by the classic roasted sweet potato notes characteristic of top-tier Yunnan black teas. The fragrance is pure and exceptionally long-lasting on the bottom of the cup.
-
Liquor: Golden-yellow and crystal clear. The transparency allows for a clear view of the abundant tea hairs, a hallmark of its high bud content.
-
Taste: The palate is greeted with an immediate, pronounced sweetness. The texture is smooth and velvety, offering a refreshing yet mellow experience that leaves a persistent honeyed resonance in the throat.
Brewing Guide
-
Vessel: A porcelain Gaiwan or Yixing teapot is recommended to maintain heat while allowing the leaves to unfurl naturally.
-
Water Temperature: 85–90°C. Avoid using fully boiling water to protect the delicate golden buds and preserve the nuanced sweetness.
-
Tea-to-Water Ratio: Use 4–5g of tea per 100–120ml of water.
-
Steeping Time: * 1st–3rd Infusions: 5–10 seconds (Flash steep).
-
Subsequent Infusions: Increase steeping time by 5–10 seconds per round.
-
-
Endurance: This tea is exceptionally durable, maintaining its flavor profile for 10 or more infusions.
Reviews
There are no reviews yet.